Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (15)
I love a lot of recipes but not this one. Not flavorful and too much work for how I felt about them: eating them until I’m full and then throwing the rest away. I don’t think the recipe is worth tweaking for me. There are are plenty of others I do really like.
Best recipe
Is there a substitute for agar powder?
Any possible substitute for the whole wheat bread crumbs for someone who is gluten free? Hmm 🙂 I’d love to try it. Looks delicious
I use gluten free breadcrumbs
Just blend some dried gluten free bread or smashed rice cereal.
What could arrowroot powder be substituted with? I have never heard of that until I discovered FOK.
You can replace arrowroot powder with corn starch.
These are stupid good. A bit of a planning exercise but so so good.
Takes a bit of time, but worth it.
How are we supposed to use the arrowroot powder that is listed in the ingredients
It’s in step 5 of the recipe.
I wanted to love this, unfortunately this didn’t work for me. Too potato-y with a tart flavor. I love FOK, but wouldn’t recommend or make this one again.
Try a milder vinegar–like plain rice vinegar for the wine vinegar, and maybe sub water for the lemon? I always add dijon mustard and miso with nutritional yeast, so I added a teaspoon of each, & no salt
Hmm. But it does sound intriguing. will give it a try and see if I agree with you. Can’t imagine anything with potatoes in the recipe wouldn’t be good.